Cream of Tomato Soup

Cream of Tomato Soup

96
Julie Parton 0

"Old fashioned easy to make creamy tomato soup that will warm your heart."

Ingredients

25 m {{adjustedServings}} servings 119 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 119 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
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Reviews

96
  1. 113 Ratings

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Wow! Easy and by far the best homemade tomato soup I have ever had. I did use garden tomatoes though. I used 3lbs of fresh tomatoes, cored, peeled and then I let them run in the food processor o...

Who needs canned soup!!! This is delicious and easy to make. I add the milk after I make the roux and then add a 28oz. can of crushed tomatoes instead of tomato juice. It makes the soup much ...

My wife suggested cream of tomato soup and this was my first experience making it. I added a carrot, a clove of garlic, and a stalk of celery to the onion sautee and pureed it along with some of...